Ingredients
8
8 servings
- •36 chocolate sandwich cookies, crushed
- •1 envelope unflavored gelatin
- •3 tablespoons espresso, brewed, cold
- •1 tablespoon rum, cold
- •⅓ cup water, boiling
- •1 cup sugar
- •⅔ cup dark chocolate powder
- •2 cups heavy cream, cold
- •2 teaspoons vanilla extract
- •8 oz whipping cream
- •8 oz mascarpone cheese
- •4 tablespoons powdered sugar
Instructions
- Crush cookies in a bag and set aside.
- Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes.
- Add boiling water and stir until gelatin is completely dissolved.
- Mix sugar and cocoa in large bowl.
- Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.
- Pour in gelatin mixture and beat until well-blended.
- Add ½-inch (1.5 cm) layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes.
- While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add mascarpone and powdered sugar and continue whipping until stiff peaks form.
- Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 619
- Carbohydrate: 42g
- Fat: 52g
- Fiber: 2g
- Protein: 7g
- Sugar: 31g
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